Sometimes it’s the most simple ingredients that, when combined, make the most delightful dishes. Such is the case with this staple on my Thanksgiving table. Known in the original recipe as “Spanish Green Beans,” there’s really not much in it that’s Spain-specific. Made with canned green beans (don’t be hatin’; you can use fresh if you like), canned whole tomatoes, and a delightful base of sauteed bacon and diced onions, the dish is finished off with a healthy dose of cayenne pepper to elevate it to fabuloso. That was Spanish, in case you didn’t know.

Don’t knock this dish until you try it. It provides a beautifully colorful splash on a Thanksgiving plate otherwise laden with earth tones. The green and red really dress it up! Aside from that, however, the tangy tomatoes and green beans really lend a flavorful punch that’s amazingly complementary to the rest of the typical Thanksgiving grub. You must try these to believe them!

Also, please use fresh green beans if you have them available!

Let’s get started!

The Cast of Characters: 4 cans of whole green beans (you can use a pound or two of fresh if you prefer; I’ve done it many times and they’re terrific that way), 2 cans whole tomatoes, 1 medium onion, 1/3 package bacon (or 5 slices), cayenne pepper.

Now, if you’re a normal person, you can remove your slices of bacon from the package.

If you’re like me, however, you realize that’s way too much work and you take this shortcut.

Just keep making a 1-inch slice until you’ve gone through 1/3 of the package. Then you can save the rest and fry ‘em up for breakfast the next morning. Short sticks of bacon taste just as delicious as long sticks!

Separate all the pieces.

Now place a dutch oven or large saucepan on medium-low…

And throw in the bacon to start cooking.

Keep cooking for several minutes until bacon turns brown.

Now it’s time to dice up the onion. Begin by cutting the onion in half from root to tip.

Cut off the top, peel off the outer papery layer, and made thin, vertical slices.

Rotate the onion half, then make vertical slices downward to dice.

I’m gonna teach you how to dice an onion if it’s the last thing I do on this earth.

When the fat is rendered and the bacon is beginning to turn brown, you can first drain off some of the fat, then add in the onions.

Or, if you’re like me, you can just add in the onions.

Stir it around…

And continue cooking until bacon and onions turns a nice color. Don’t let the bacon get crisp, but definitely let it cook nicely.

Like this. See the nice brown bits all over the pan? Do not fear those brown bits. Those brown bits are good. And notice how the onions kind of absorbed some of the fat? That means it cancelled the fat out. There is no more fat. Repeat ten times.

Now, drain the green beans and throw them right into the pan.

And I have nothing against fresh green beans. But for the purposes of this demonstration, I want you to know that canned green beans work miraculously. They take on a whole different flavor in this dish. Do not fear Del Monte. Do not fear Del Monte. Say that ten times.

Now, throw in the two cans of whole tomatoes with their juice. (Do not drain tomatoes.)

Stir around gently…

Cover, reduce heat to low, and cook for 45 minutes or so. And this is something that can be made WAY ahead of time, like the morning of, if necessary.

Here it is after an hour of cooking. Now let’s add the cayenne.

I usually add in about 1/4 teaspoon of cayenne pepper (I had to use a 1/2 teaspoon and fill it halfway because my boys commandeered my 1/4 teaspoon and I doubt I’ll ever see her again.) 1/4 teaspoon is quite hot, so if you’re scared, begin with a healthy pinch and work your way up from there. Remember, it’s the slight spiciness that makes this dish special!

Mmm…see all that delightful juice in the bowl? That’s chock full of bacon, onion, and tomato flavor—and that’s perfect for your Thanksgiving plate.

“Spanish” Green Beans

Ingredients

5 slices Bacon

1 whole Onion (medium)

4 cans (14.5 Oz. Cans) Whole Green Beans (or 1 To 2 Poounds Fresh)

2 cans (14.5 Oz.) Whole Tomatoes

Cayenne Pepper To Taste

Preparation Instructions

Slice the bacon up into 1 inch pieces and start cooking them in a large skillet or Dutch oven. Keep cooking until bacon turns brown. Meanwhile, dice 1 medium onion. When the bacon is beginning to brown, drain some of the fat and then add the onions. Cook, stirring now and then, until bacon and onions are both turning a nice golden.

Drain the green beans and add them right into the pan with the bacon and the onions. Next, throw in the two cans of whole tomatoes with their juice. Stir around gently and then cover and reduce heat to low. Cook for about 45 minutes.

When they are finished cooking add cayenne pepper to taste up to about ¼ of a teaspoon for a hotter dish. Stir gently and serve!

153 Comments

My mom used to make something very similar to this when I was growing up,no bacon or onion tho.
I’m shocked at all the negative comments on canned beans.Where we live there is no way I could get fresh this time of year that would even be edible!I have absolutely no problem with canned veggies and I’ll be making this dish very soon!
Thanks fpr all the fab recipes Ree,I’ve made several and this Thanksgiving(my 12th cooking dinner)I’m ATTEMPTING the brining!!!!I’m so excited!

102

Rebekah On Monday, November 12 at 9:19 am

Kind of reminds me of Okra and ‘Maters (tomatoes). Have you ever eaten the spanish green beans over rice?

103

Julie On Monday, November 12 at 9:21 am

I tried this yesterday with a couple of changes (olive oil instead of bacon, no cayenne, added a bit of salt and halved the recipe). Wow…YUMMY!

104

Naomi On Monday, November 12 at 1:55 pm

Now this looks great! Of course minus the red tomatos. It would alos make a good Christmas dish being that it is red and green

105

Marissa On Monday, November 12 at 2:56 pm

Can you say Yummy! Can’t wait to try this and retire the green bean casserole that we’ve all choked down all these years!

And thanks for the bacon slicing tip – I hate to touch the greasy slimy bacon when cutting it!

Thank you for sharing!

106

Marissa On Monday, November 12 at 2:57 pm

Ree, I make the chocolate cake for my husband’s 41st birthday and he LOVED it!

I made the cinnamon rolls on Saturday and as my 7 year old boy said “They are deeee-licious!

Thanks for Sharing REE!

107

Carolyn On Monday, November 12 at 5:55 pm

Maybe you should call them Lebanese green beans?
Like someone else said above, this dish is very common in Lebanon and Syria, except without the bacon (lots of olive oil instead) and using fresh beans.

109

Tina On Monday, November 12 at 9:46 pm

Hey, lighen up guys. Actually, I made this and it was awesome. The beans did not turn to mush and to my surprise, even with simple ingredients it really morphed into something I didn’t expect. Didn’t taste at all like I thought and I can’t remember the last time I had a canned green bean.

Cooking is not my favorite thing to do…but eating wonderful homecooking is in my top 10. So I’m actually a pretty good cook, but I do not frequent cooking blogs or cookbooks. But your blog has made me create a “cooking” catagory in my favs. Never thought it would happen!

Wendy On Tuesday, November 13 at 7:19 am

I found a recipe years ago that was very similar to this and my husband (who hates vegetables) and I loved it. So it isn’t hard for me to imagine that this recipe is a good one. I don’t know why I stopped making it. Thanks for the reminder. I think I might just make some more of that really soon!

115

Betsy On Tuesday, November 13 at 3:09 pm

We tried this. I subbed extra hot Rotel for the whole tomatoes and cayenne. Sooooooooo good. This is excellent. Thanks!

116

Katherine On Tuesday, November 13 at 4:24 pm

Made this Sunday night with some fresh green beans I had in the crisper. So good! The hubby said I should make this a regular dish with dinner. Into the rotation it goes!

Thanks Ree!

117

e On Wednesday, November 14 at 3:39 pm

It skeers mee

118

lisachristine from san antonio On Wednesday, November 14 at 5:03 pm

Ree,

First time poster, long time reader. Love your blog – seriously – I think I have make EVERYTHING you’ve ever posted – and forwarded the recipes to all my girlfriends! I made the green beans the other night and of course they were fantastic! Thanks for all the great photos, the snarky comments, and your great sense of humor! I can’t wait for your next post!

Best,

lisachristine

119

Angie On Wednesday, November 14 at 11:05 pm

I’m making this tomorrow morning for a Thanksgiving luncheon we’re having at work tomorrow afternoon. I’m counting on you and you’re recipe, Ree. I’ll let you know what my co-workers think.

Ree, I made these tonight to serve with our small family’s thanksgiving dinner. We had yummy meatloaf, your green beans and homemade mac and cheese. Next year I will add your rolls! Thanks for this delightful and totally yummy recipe. Next year I will stop cooking a bit sooner, though, because that juice is awesome and I want more of it!

121

Liv Browning On Wednesday, November 21 at 11:20 pm

My grandmother made “Spanish Green Beans” from basically the same recipe, but used french cut (thinly sliced) green beans.
Someone complained above that it seemed overcooked. It’s cooked down like a gaspacho, and it is wonderful. Give it a try.

I’m making this one tonight, too (in addition to the mashed potatoes) – for my in-laws’ family Thanksgiving dinner. I am pretty sure they are expecting green bean casserole (because they’ve never had anthing but – with CUT green beans no less). I’m so thrilled to be able to wreak havoc on family dinner this way!!!!

Adventurous hubby has agreed to take the blame if they all hate it – only becasue he will be thrilled, and wants it all for himself anyway!

My hubby and I cooked these tonight. We substituted several drops of Tabasco for the cayenne, and they were to DIE for. The smell of this dish as it cooks puts me off a bit, but the yumminess is hard to argue with.

127

Abalene On Friday, November 30 at 1:52 pm

We made these for Thanksgiving. Used fresh green beans and it turned out good. The boyfriend didn’t like them but I think everyone else did.

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shped On Saturday, January 5 at 10:20 am

Made this on New Year’s Eve, and it was a hit. I’ll admit I was a little unsure about the canned green beans, worried about the lack of crunchiness, but it turned out delicious!

133

Tia On Sunday, January 13 at 2:39 pm

I’d like to try these. I don’t have that background of green bean casserole in my heritage, and I’ve definitely seen canned beans served together with stewed tomatoes before. This sounds worth trying.

134

Cheryl W. On Wednesday, January 16 at 4:34 pm

I made these for Christmas dinner with the families. My husband’s grandmother (whose green beans I have heard about for 10+ years) liked them so much that she took some home for the next day. Hubby dear loves them. I made them again last Sunday and both times he made a point to tell me how good these are.

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Cindy On Sunday, July 20 at 7:11 pm

I made these beans tonight along with your Crash Hot Potatoes and Apple Dumplings. Everything was so wonderful. Thank you for simple but great recipes. That is the best kind of cooking.

139

Tamryn On Saturday, November 15 at 9:25 pm

That’s so funny. We call these “bache beans” because our family got the recipe from a Polish grandmother and all her grandchildren called her “bache.” (And I know I’m spelling that wrong. I’ve only heard the word, not seen it in writing.) Spain, Poland – I guess peasants eat the same everywhere!

140

Liz On Friday, November 21 at 11:18 am

Okay. So, I will admit that I do not like canned grean beans. Just something about the texture and taste. I’ll use TJ’s frozen green beans if need be. I need my green beans to be a little bit more firmer. That being said, my mom used to make this same recipe but with zucchini. Quite delish with the bacon and tomatoes. Drooling right now…have zucchini in fridge right now…thinking dinner tonight. Thanks, Ree!

141

Alisa On Saturday, November 22 at 8:12 pm

so familar. Instead of bacon my mom and now I put cut up pork chops that were fried in a pan. And another version is with zucchini and a cut up whole chicken. but all with fresh green beans, lots of garlic, some cumin and mexican oregano, salt, pepper and of course tomatoes and lots of onion. sooo good.

142

Emy On Monday, November 24 at 12:40 pm

REE!!! How did I miss this one!! yum, yum!! I cannot wait to try this for Thanksgiving. And I loved reading the variations in the comments. mmm!! Thanks!

143

ADoughty On Tuesday, November 25 at 1:59 pm

I want to make this tonight…I am soooo tempted to add garlic. Would that be a good idea? I drop garlic in everything lol…

144

lola fa-la-la-la-la-na On Wednesday, November 26 at 7:57 pm

Made these tonight and they are FABULOUS! I had to force myself to stop eating them out of the pot. I used fresh beans, canned tomatoes from Italy and a good quality bacon. Used about 1/8 t. of cayenne.

These remind me of good ol’ okra and tomatoes. They seem a little Cajun, rather than Spanish to me. Maybe b/c I grew up near Houston, and Cajun cooking/culture blend in to East Texas and toward H-town.

And I understand from light browsing there’s been a green bean fracas. Bwahhaahhaaaa!!!!!

145

lola fa-la-la-la-la-na On Wednesday, November 26 at 8:41 pm

So I decided to take a closer look at the comments, because, you know, I enjoy a good fracas now and then. And I noticed an unusually high number of curse words and pseudo curse words, which led me to ponder: has Church Lady gone on permanent vacation? What was her moniker, “Mrs. A” or sommat? Not that I want to invoke her, you know, “speaketh the name”… But I think the demographic is changing here, to a more…hip, young, cursing bunch of readers. Or maybe it’s just the Aussies. Not that I’m trying to start another fracas or anything, but…I know Mrs. A would vehemently disapprove, and I think she would need to bring reinforcements this time…

146

susan On Wednesday, November 26 at 11:55 pm

I love a similar version of this that I call green bean stew. You CAN use either canned or fresh green beans, and I use canned stewed tomatoes instead of the whole tomatoes. In addition to the bacon and onions I DO add butter, and lots of garlic, and I have taken to adding vinegar and sugar too. It is AMAZING. And I agree with Ree, you can cook the beans forever and they DO NOT fall apart. I dont use the cayenne pepper. Love, love, love your site!

Thank you so much for this recipe! It caught my eye quite a while ago and I’d worked it into our Thanksgiving menu tonight. Hubby took one bite and declared that it is now a Thanksgiving staple at our table! We both loved it! Neither of us have tolerance for very spicy foods, so I substituted the cayenne with paprika – which was great! A sweet-warm instead. Thanks for sharing all these great recipes! I can’t wait to try that AMAZING apple pie!

I know Im a lil late haha… but was just going thru ur recipes AGAIN
I thought I was only one that made these and do the bacon the same exact way LOL. Sumtimes I get a wild hair and I add which ever I have, lil whole boil taters, or chop up big chunks of which ever taters I have on hand. just make sure cook the taters first so they are not hard
Either way they are soooooooooooo good!

150

shawn gray On Monday, March 2 at 5:43 pm

I made these for Thanksgiving and they were a big hit. It was nice to cook them stove-top and just let them simmer until everything was ready to go! I seem to get a bit “casserole” crazy and my ovens run out of space! Tonight I’m looking for something to go with grilled salmon…but, I have no bacon, so I’m moving on to some other way to jazz up my “fancy, whole canned green beans!”

151

Anonymous On Sunday, March 29 at 6:14 am

152

Susan On Monday, November 30 at 8:13 pm

This is really a great recipe! I use lots of fresh garlic instead of the cayenne and I also add a touch of apple vinegar and sugar and also lots of butter! It is one of my faves! I also usually use stewed tomatoes instead of whole.

153

Denise On Thursday, December 24 at 11:11 pm

This version of green beans was passed down from my Gram, to her daughters (my mom and aunts) and now on to “us”, the next generation. We are hispanic and this “recipe” has been in our family for many, many, many years. It is wonderful I personally like this with pan fried pork chops but it seems to make it quite regularly in our potluck get-togethers. We love it!

Saturday, April 4: Freezer Fundamentals! While ranch work is going on outside, freezer work is going on inside! I share four more of my favorite freezer basics, which can be made into a whole bunch of different meals.